Gooey Maple Cardamom Buns
Soft, pillowy Scandinavian twisted yeast buns bursting with caramelized cardamom-sugar butter, finished with pure maple glaze and pearl sugar.
In a nutshell: This authentic scandinavian-american gooey maple cardamom buns comes together in just 1 hr using simple whole ingredients. The chef's secret is to Crushing whole green cardamom seeds with a mortar and pestle releases floral, citrusy esse. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Riding the seasonal autumn baking wave sweeping Pinterest and social feeds, these Gooey Maple Cardamom Buns are pure bakery magic! Tender, enriched tangzhong yeast dough twisted with caramelized brown sugar and freshly crushed cardamom, baked to golden perfection and bathed in a pure maple syrup glaze.
Key Equipment
- Stand mixer with dough hook
- Rolling pin
- Pizza cutter or bench scraper
- 9x13-inch baking pan or round ceramic dish
- Pastry brush
Chef's Pro-Tips
- Use freshly ground green cardamom pods: Crushing whole green cardamom seeds with a mortar and pestle releases floral, citrusy essential oils that pre-ground powder simply cannot match.
- Twist and knot dough for maximum gooey pockets: Slicing dough into strips and looping them into traditional Swedish knots traps caramelized sugar butter in every fold.
- Brush with warm maple syrup right out of the oven: Brushing hot buns with pure maple syrup seals in moisture and creates a glistening, sticky bakery shine.
Ingredients
12
servings
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3 ½ cups bread flour or all-purpose flour, plus extra for dusting
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1 packet (2.25 tsp) active dry yeast, or instant yeast
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1 cup whole milk, warmed to 110°F
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⅓ cup granulated sugar, for dough
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1 large egg, room temperature
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½ cup (1 stick) unsalted butter, softened, for dough
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1 tbsp freshly ground green cardamom, finely ground, divided between dough and filling
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½ tsp fine sea salt, for dough
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½ cup (1 stick) unsalted butter, room temperature, for filling
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⅔ cup dark brown sugar, packed, for filling
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⅓ cup pure maple syrup, Grade A amber, for brushing glaze
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2 tbsp Swedish pearl sugar, for topping
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Step-by-Step Instructions
Knead Enriched Dough
In a stand mixer bowl, whisk warm milk, yeast, and 1 tbsp sugar; let sit 5 minutes until frothy. Add remaining sugar, egg, 1 tsp ground cardamom, salt, and flour. Fit with dough hook and knead on low for 4 minutes. Add softened butter 1 tablespoon at a time, kneading 6-8 minutes until dough is silky, elastic, and pulls away from sides. Place in an oiled bowl, cover, and let rise 1 hour until doubled.
Mix Cardamom Butter Filling
In a medium bowl, beat softened butter, dark brown sugar, and remaining 2 tsp freshly ground cardamom with a spatula until creamy and spreadable.
Roll, Spread & Twist Knots
Punch down dough and roll out on a lightly floured board into a large 14x20-inch rectangle. Spread cardamom butter evenly over the surface. Fold dough into thirds like a business letter. Roll lightly to seal. Using a pizza cutter, slice dough into 12 even strips. Twist each strip into a spiral, loop into a knot, and tuck the end underneath.
Second Rise & Bake
Place buns in a parchment-lined 9x13-inch baking dish. Cover loosely with a damp towel and let rise 40 minutes until puffy. Preheat oven to 375°F (190°C). Brush buns with egg wash and sprinkle with Swedish pearl sugar. Bake for 22-25 minutes until golden-brown and bubbling.
Glaze with Pure Maple Syrup
Immediately upon removing hot buns from oven, brush tops generously with pure maple syrup. The warm buns will absorb the syrup, creating an irresistible sticky, glossy crust. Serve warm and gooey!
Chef Clara's Kitchen Picks
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Nordic Ware Naturals Half Sheet, 2-Pack
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Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes! Shape the buns and place them in the baking dish, cover with plastic wrap, and refrigerate overnight. Let come to room temperature and rise for 45 minutes before baking in the morning.
Pearl sugar consists of compact sugar crystals that do not melt during baking, providing signature crunchy sweetness on top of traditional Scandinavian buns.
You can use half cinnamon and half cardamom, though cardamom is the star flavor that makes these buns distinct and aromatic.
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